Lowfat Red Wine Tomato Vinaigrette | No Thanks to Cake
Since there's always tomatoes on my salad, why not add it to the vinaigrette? Another absolutely delicious recipe find...
- 3 Tbsp. extra virgin olive oil
- 1 Tbsp. red wine vinegar
- 1 medium red ripe tomato
- 1 tsp. dijon mustard
- 1 Tbsp. lemon juice
- 2 Tbsp. water
- ½ tsp. oregano
- salt and fresh pepper, to taste
- 1 clove garlic
- 1 Tbsp. shallot, minced
Chop tomato in food processor. Add crushed garlic, vinegar, EVOO, lemon juice, water, dijon mustard, oregano, salt and pepper. Pulse a few times until smooth.
Add chopped shallot and mix well. Set aside a few hours to allow the flavors to blend well.